Canning Beets

Canning Beets

Selecting Beets:
You'll need about three pounds of beets per quart.
A Bushel of beets will yield 15-20 quarts.
Choose small beets if canning whole. Beets larger than three inches are usually too fiberous.

Trim tops off of beets, leaving an inch of stem and roots to reduce bleeding of color. Scrub well. Cover with boiling water. Boil until skins slip off easily; about 15 to 25. Cool, remove skins, and trim off stems and roots. Leave baby beets whole and cut medium or large beets into 1/2-inch cubes or slices. Add 1 teaspoon of salt per quart to the jar. Fill jars with hot beets and fresh hot water, leaving 1-inch headspace. Adjust lids and process as follows:

Process 30 minutes at 12 pounds pressure.
For altitudes over 2,000 feet increase pressure to 13 pounds.
For altitudes over 4,000 feet increase pressure to 14 pounds.

Process 30 minutes at 10 pounds pressure.
For altitudes over 1,000 feet increase pressure to 15 pounds.

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